Odessa forshmak
One of the most favorite products of Odessa residents, which often gets on their table: undoubtedly, salted "dunaika". But before the herring gets into an Odessa home, it is worth buying, and not just buying it, but buying it correctly.
The "right" herring is only a "boy"! Even if you do not eat milk. "Boys" are always fatter. Herring should be well salted: it is worth looking inside the incision on the back, so that there is no blood there, the skin should be whole, without spots. The "right" fish has a firm carcass.
Ingredients
| Danube herring 1 pc |
| sour apple (Renet Simirenko) 1 pc |
| bun (which has been lying around for a few days) 1/2 pc |
| milk 2 tbsp. |
| 82.5% butter 100 g |
| onion (small) 1 pc |
| lemon 1 pc |
Instructions
Step 1
The method of dividing herring into fillets is simple: do not gut the herring, but make shallow incisions along the entire back with a sharp knife, remove the skin, starting with the head. Cut off the head only after removing the skin, so that the intestines do not fall out. Then take the herring by the tail with both hands and tear it as if it were a sheet of paper. If everything is done correctly: get two halves, and all the bones will remain on the back. Next: it is necessary to remove the backs from the spine, and part of the belly to free from the insides, and small bones (if they remain). As a result, you will easily and simply get four strips of fillets from just one fish. But this way of cutting the fish is suitable only for preparing dishes from chopped herring.
Step 2
Now you can start preparing the dish: chop herring fillets with a knife, cut off the white bun crust, pour milk and squeeze. Peel onions, rinse under running water, remove the apple from the peel and core with seeds.
Step 3
Grate the apple and onion on a fine grater and add butter, bread and herring fillets. Now you can salt and pepper to taste. Add a drop of lemon or vinegar for flavor.
Step 4
Stir everything well and serve with croutons and lemon.
Step 5
As an option, you can serve the dish to the table in the form of ready-made sandwiches. To do this, we lightly pour olive oil on slices of borodinsky bread, put forshmak and a piece of herring on top. Such a sandwich goes well with a shot of ice-cold vodka.
